March 2020 – Pineapple

Orange Pineapple Punch

Elsie Reiff, Ephrata
“Very refreshing!”

  • 1 large can frozen orange juice
  • 6 qts. water
  • 1 large can pineapple juice
  • 1 small can frozen lemonade
  • 3 or 4 cups sugar
  • 2 qt. ginger ale

Combine water, juices and sugar. Add ginger ale just before serving.

Makes 2½ gallons.

Baked Pineapple Stuffing

Mary Ann Good, Terre Hill
“Wonderful with ham, or just a side dish.”

  • ¼ lb. butter, softened
  • 16 oz. can crushed pineapple
  • 1 cup granulated sugar
  • 6 to 8 slices bread, cubed
  • 4 eggs
  • pinch of salt

Blend butter and sugar until creamy. Add eggs and pineapple; mix together. Add salt. Fold in bread cubes.

Spoon into well-greased baking dish. Bake at 350°F for 45 minutes, covered, then 10 minutes uncovered.

Hawaiian Cheesecake Bars

Lauren Zimmerman, Akron

  • 2 cups flour
  • 1 cup sugar
  • 1 cup butter
  • (2) 8 oz. packages cream cheese
  • 4 tablespoons sugar
  • 4 teaspoons milk
  • 2 cups coconut
  • 2 eggs
  • 2 teaspoons vanilla
  • 2 tablespoons butter, melted
  • (2) 8 oz. cans crushed pineapple

Combine flour, sugar and butter. Pat in pan and bake at 350°F for 15 minutes or until brown around the edges. Cool slightly.

Blend cream cheese, sugar, milk and eggs. Fold in vanilla and pineapple and spread over crust.

Combine coconut and melted butter and sprinkle over filling.

Bake at 350°F for 15 to 20 minutes or until coconut is slightly toasted.

Pineapple Pie

Laura Brubaker, Ephrata

  • 1 unbaked pie shell

Pineapple Layer:

  • 1 cup crushed pineapple
  • ½ cup water
  • 1/3 cup sugar
  • Clear-Jell

Cream Cheese Layer:

  • 8 oz. cream cheese, softened
  • ½ cup sugar
  • ½ teaspoon salt, scant
  • 2 eggs
  • ½ cup milk
  • ½ teaspoon vanilla

Combine pineapple, water and sugar. Thicken a little with Clear-Jell. Put in pie shell.

Combine ingredients for the cream cheese mixture and beat with a mixer. Pour over the pineapple mixture.

Bake at 400°F for 10 minutes, then 325°F for 30 minutes.

When cold, serve with Cool Whip on top.

Pineapple Chicken

Edith Zimmerman, New Holland

  • 8 oz. can crushed pineapple
  • 2 tablespoons cider vinegar
  • 2 tablespoons soy sauce
  • 1 tablespoon garlic powder
  • 1/8 teaspoon black pepper
  • 6 boneless, skinless chicken thighs

Combine pineapple, vinegar, soy sauce, garlic powder and pepper. Place chicken in a 9”x13” pan and pour sauce over chicken. Refrigerate for 30 minutes.

Cover and bake at 350°F for 60 to 90 minutes.

Pineapple Fritters

Deborah Bucher, Ephrata

  • 1½ cups all-purpose flour
  • 2 tablespoons white granulated sugar
  • 1 tablespoon baking powder
  • 20 oz. can crushed pineapple, drained
  • ½ cup milk
  • 1 cup cooking oil

Whisk together flour, sugar and baking powder in a bowl. Add crushed pineapple and milk. Stir until dough sticks together. (If it is too thin, add more flour; if it is too thick, add more milk).

Heat oil. Drop ¼ cup batter into oil for each fritter. Mash out like patties with a spatula. Brown on each side.

Makes 12 fritters. Drizzle with syrup and/or powdered sugar.

Amish Pineapple Pie

Deborah Bucher, Ephrata

  • 1 cup crushed pineapple, undrained
  • 1 cup cold water
  • ½ cup white sugar
  • 1/8 teaspoon salt
  • 3 tablespoons cornstarch
  • 2 large eggs, separated
  • 1 baked pie crust or graham cracker crust
  • 8 oz. Cool Whip

In a medium saucepan over medium heat, cook the pineapple, water, sugar, salt, cornstarch and egg yolks, stirring constantly.

Once the mixture starts to boil, reduce the heat slightly and let the mixture cook until it has thickened. It should be about the texture of a very soft pudding.

In a small bowl, beat the egg whites until they are frothy and thick. Add the egg whites to the pineapple mixture while it is hot. Fold it into mix. Pour the pie filling into the baked pie shell.

Refrigerate the pie for at least 4 hours. Before serving, top the pie with Cool Whip.

Slice and serve cold.

Pineapple Juice Cake

Deborah Bucher, Ephrata

  • 15.25 oz. box yellow or butter cake mix (Betty Crocker or Pillsbury)
  • ¾ cup vegetable oil
  • ¾ cup pineapple juice
  • 4 large eggs


  • 2 cups powdered sugar
  • ¾ cup pineapple juice
  • 4 tablespoons unsalted butter

Preheat the oven to 325°F. Grease and flour a 10 to 12 cup Bundt pan.

Use an electric mixer to combine the cake mix, vegetable oil, pineapple juice and eggs in a large bowl. Beat about 2 minutes. Pour the batter into the prepared pan.

Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean and the cake is just starting to pull away from the sides. Allow the cake to start to cool in the pan while you make the glaze.

In a small sauce pan, combine the powdered sugar, pineapple juice and butter. Cook over medium-low heat until the butter has melted, stirring frequently.

Use a skewer or toothpick to poke holes in the cake. Pour the warm glaze over the cake while it is still in the cake pan. It’s going to seem like a lot of glaze, but just keep pouring.

Allow to cool for 15 to 20 minutes, or until the cake is cool and most of the glaze has been absorbed, then invert the cake onto a serving platter.

Aloha Burgers

Jeffrey Fisher, Stevens

  • 1 can sliced pineapple
  • ¾ cup teriyaki sauce
  • 1 lb. ground beef
  • 1 large sweet onion, sliced
  • 1 tablespoon butter
  • 4 bacon strips, cooked

Drain the pineapple juice into a small bowl; add teriyaki sauce. Place 3 tablespoons in a resealable bag. Add pineapple; toss to coat. Set aside.

Shape beef into four patties; place in an 8” square baking dish. Pour the remaining teriyaki sauce mixture over patties; marinate for 5 to 10 minutes, turning once. Drain and discard teriyaki marinade.

Grill, covered, over medium heat or broil 4” from the heat for 6 to 9 minutes on each side or until no longer pink.

Meanwhile, in a small skillet, sauté onion in butter until tender, about 5 minutes; set aside. Drain pineapple marinade. Place pineapple on grill or under broiler to heat through.

Layer lettuce and onion on bottom of bun; top with burger, cheese, pineapple and bacon. Serve immediately.

Yield: 4 servings.

Pineapple Cookies

Janice Martin, East Earl

  • 1 cup shortening
  • 1 cup brown sugar
  • 1 cup sugar
  • 2 eggs
  • 2 teaspoons vanilla or lemon flavoring
  • 1 cup crushed pineapple
  • ½ teaspoon salt
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • 4 cups flour
  • 1 cup nuts or coconut

Cream sugars and shortening. Add eggs and flavorings; beat until fluffy. Add pineapple, salt, soda and baking powder. Add flour gradually. Fold in nuts or coconut.

Bake at 375°F until lightly browned.

Pineapple Upside Down Cake

Janice Martin, East Earl

  • 4 tablespoons butter
  • 1 cup brown sugar
  • 8 pineapple rings
  • 3 egg yolks
  • 1 cup sugar
  • 5 tablespoons pineapple juice
  • 1 cup flour, sifted
  • 1 teaspoon baking powder
  • 3 egg whites

In a large frying pan, melt butter; add brown sugar. Allow mixture to boil until it makes a thick syrup.

Place as many rings of pineapple as fit into pan. Mix together rest of ingredients except egg whites. Beat egg whites and mix in last and pour over syrup.

Bake at 350°F for 40 to 50 minutes.

Serve hot. Turn upside down on a large plate to serve. Can be served with whipped cream or ice cream.

Note: Can also be made in a 9”x13” pan.

Pineapple Cream Cheese Pie

Janice Martin, East Earl

  • 1/3 cup sugar
  • 1 tablespoon cornstarch
  • 1 cup crushed pineapple, undrained
  • 8 oz. package cream cheese
  • ½ cup sugar
  • ½ teaspoon salt
  • 2 eggs
  • ½ cup milk
  • ½ teaspoon vanilla
  • 9” unbaked pie shell
  • ¼ cup chopped pecans

Blend sugar with cornstarch. Add undrained pineapple and cook, stirring constantly, until mixture is thick and clear. Cool.

Combine cream cheese with sugar and salt; blend until smooth. Add eggs, one at a time, stirring well after each addition. Blend in milk and vanilla.

Spread cooled pineapple mixture into pie shell. Pour cream cheese mixture on top and sprinkle with chopped pecans.

Bake at 400°F for 10 minutes. Reduce heat to 325°F and bake 50 minutes. Cool before serving.

Pineapple Chicken

Pat Roth, Ephrata

  • 8 bone-in chicken thighs, skin removed
  • ½ cup sugar
  • 7½ teaspoons cornstarch
  • ½ teaspoon salt
  • ½ teaspoon garlic powder
  • ½ teaspoon ground ginger
  • ¼ teaspoon pepper
  • 20 oz. can unsweetened pineapple chunks, undrained
  • ½ cup reduced sodium soy sauce
  • ¼ cup white vinegar

Place the chicken in a 13”x9”x2” baking dish coated with nonstick cooking spray. Cover and bake at 350°F for 20 minutes.

In a bowl. Combine the sugar, cornstarch and seasonings. Stir in the pineapple, soy sauce and vinegar until well blended.

Pour mixture over the chicken and bake, uncovered for 20 to 30 minutes longer until the juices run clear and the sauce is thickened. Baste occasionally.

1 serving of chicken equals only 283 calories.

Sweet Potato Pineapple Bake

Pat Roth, Ephrata

  • 3 cups cooked mashed sweet potatoes
  • ½ cup sugar
  • ½ cup milk
  • ¼ cup butter, melted
  • 2 eggs, lightly beaten
  • 1 teaspoon vanilla
  • dash of salt


  • ¼ cup sugar
  • ¼ cup flour
  • 8 oz. can crushed pineapple, undrained
  • ¼ cup butter, melted
  • 2 eggs

In a large bowl, combine the first seven ingredients. Pour into a lightly greased 9” square baking dish.

Combine the topping ingredients and pour over the potato mixture.

Bake, uncovered, at 350°F for 45 to 50 minutes or until a knife inserted in the center comes out clean.

Yield: 8 to 10 servings.

Pineapple Drop Doughnuts

Pat Roth, Ephrata

  • 3 cups flour
  • ¾ cup granulated sugar
  • 2 tablespoons baking powder
  • ¾ teaspoon salt
  • 3 eggs, beaten
  • 1 cup milk
  • 20 oz. can crushed pineapple, drained
  • vegetable oil
  • powdered sugar

Combine the flour, granulated sugar, baking powder and salt; mix well. Add the eggs, milk and pineapple and stir until smooth.

Heat 3” to 4” of oil to 375°F.

Carefully drop the batter by heaping tablespoons into the hot oil. Cook 5 or 6 doughnuts at a time.

Cook for 1 minute or until golden on one side, then turn them over and cook the other side about 1 minute.

Drain on paper towels and sprinkle with powdered sugar.

Yield: about 3 dozen.

Pineapple & Orange Tapioca

Kaitlyn Wenger, Lititz

  • ½ cup granulated tapioca
  • ¾ cup sugar
  • 1/8 teaspoon salt
  • ½ cup pineapple juice
  • 1 cup water
  • ½ cup orange juice
  • 1½ teaspoons lemon juice
  • mandarin oranges
  • 1 cup crushed pineapple, drained

Combine tapioca, sugar, salt, pineapple juice and water in sauce pan. Bring to boil over medium heat, stirring constantly. Boil till almost clear. Remove from heat and add orange and lemon juices. Cool. Add mandarin oranges and crushed pineapples.

Pineapple and Marshmallow Dessert

Kaitlyn Wenger, Lititz

  • 3 eggs, beaten
  • 3 tablespoons flour
  • ¾ cup sugar
  • 1 cup water
  • 1 can pineapple tidbits
  • 2 to 3 bananas, optional
  • 2 cups mini marshmallows
  • ½ cup nuts, optional

Cook the egg, flour, sugar, water and juice from pineapple till thickened. Cool and add the rest of the ingredients. Best while fresh.

Pineapple Sheet Cake

Pat Brendle, Stevens

  • 2 cups flour
  • 1½ cups sugar
  • 1 teaspoon baking soda
  • 1 can crushed pineapple, undrained
  • 2 eggs
  • ½ cup brown sugar
  • ½ cup nuts

Mix flour, sugar and baking soda together. Add pineapple and eggs. Beat well. Pour into a greased 9”x13” pan. Add brown sugar and nuts separately on top.

Bake 30 minutes at 350°F.


  • 1 cup evaporated milk
  • ¾ cup sugar
  • 1 stick butter

Combine ingredients. Boil for 3 minutes. Pour over cake immediately when taken from oven.

Pineapple Coleslaw

Pat Brendle, Stevens

  • ¾ cup mayonnaise
  • 2 tablespoons vinegar
  • 2 tablespoons sugar
  • 1 to 2 tablespoons milk
  • 4 cups shredded cabbage
  • 8 oz. can pineapple tidbits, well drained
  • paprika, optional

Combine mayo, vinegar, sugar and milk.

Place cabbage and pineapple in a large salad bowl. Add dressing and toss. Chill. Sprinkle with paprika if desired.

Fruited Chicken Salad

Pat Brendle, Stevens

  • ½ cup mayonnaise
  • 1 tablespoon lemon juice
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 2 cups cooked cut up chicken
  • 1 cup chopped celery
  • 1 cup grapes, halved
  • 1 cup pineapple tidbits, drained
  • 11 oz. mandarin oranges, drained
  • sliced almonds or walnut pieces

Blend mayo, lemon juice, salt and pepper. Mix in chicken and celery. Refrigerate.

Stir in fruits and nuts before servings.

Pineapple Upside Down Cake

Elaine Ziolkowski, Ephrata


  • ¼ cup butter
  • 1 cup sugar
  • 2 eggs, beaten
  • ½ cup milk
  • ½ teaspoon salt
  • 3 teaspoons baking powder
  • 1½ cups flour


  • 2 tablespoons butter
  • 1 cup brown sugar
  • pineapple, drained
  • 1 cup nuts, optional

Mix all cake ingredients together.

Melt 2 tablespoons butter in a 9” round pan. Sprinkle brown sugar over melted butter. Add one layer pineapple and one layer of nuts.

Place batter over top and bake at 350°F for about 45 minutes. Cool on wire rack for 10 minutes. Invert on serving plate.

Pineapple Zucchini Bread

Christine Dean, Denver

  • 3 eggs
  • 1 cup vegetable oil
  • 2 cups granulated sugar
  • 2 teaspoons vanilla
  • 3 cups chopped zucchini
  • 1 cup crushed pineapple
  • 3 cups flour
  • 2 teaspoons baking powder
  • 1½ teaspoons cinnamon
  • ¾ teaspoon nutmeg
  • 1 cup raisins
  • 1 cup chopped walnuts

Beat eggs, oil, sugar and vanilla until thick. Stir in rest of ingredients; blend well. Pour into two greased 5”x9” loaf pans.

Bake at 350°F for 1 hour.

Freezes well.

Orange Pineapple Smoothie

Christine Dean, Denver
“Very nutritious!”

  • 3 cups orange juice
  • 2 bananas
  • 6 ice cubes
  • 1 cup pineapple
  • 4 tablespoons vanilla protein powder

Peel bananas and pineapple; chop. Place all ingredients in blender. Blend until smooth. Serve chilled.

Pineapple Sunshine Cake

Valerie Denner, Stevens


  • 1 box yellow cake mix
  • 4 eggs
  • ½ cup vegetable oil
  • 8 oz. can crushed pineapple with juice


  • 8 oz. container whipped topping, thawed
  • 1 small box instant vanilla pudding
  • 8 oz. can crushed pineapple with juice

Preheat oven to 350°F. Spray a 9”x13” pan with cooking spray.

In a large bowl, combine cake mix, eggs, oil and one can of crushed pineapple with the juice. Mix well.

Pour into prepared baking pan and bake for 25 to 30 minutes, or until toothpick inserted in center of cake comes out clean. Allow to cool completely on a wire rack.

In a medium sized bowl, fold together whipped topping, box of vanilla pudding and one can crushed pineapple with the juice. Spread over the top of cooled cake.

Pineapple Appetizer

Connie Buckwalter, New Holland
“The pineapple will look like it is roasted. People will wonder how you did it or what it is.”

  • 1 pineapple (or a can of tidbits)
  • 3 oz. box of sugar-free Black Cherry Jell-O

Cut the pineapple in bite-size pieces and spread on a plate.

Sprinkle the Jell-O powder evenly over the pineapple pieces.

Allow 10 to 15 minutes before serving. Serve with toothpicks.

Hawaiian Chicken

Shirley Cox, Ephrata

  • (2) 8 oz. cans crushed pineapple
  • 1 tablespoon flour
  • ½ teaspoon salt
  • (4) 4 oz. skinless boneless chicken breast halves (or less if desired)
  • 1 tablespoon salad oil
  • 1 tablespoon honey
  • 1 tablespoon teriyaki sauce
  • 2 teaspoons dried chopped chives
  • ¼ teaspoon pepper

Cut chicken into bite-sized pieces and dip in flour and salt.

Sauté chicken in salad oil in large frying pan until slightly browned and almost cooked through.

Mix pineapples, honey, teriyaki sauce, chives and pepper in separate bowl. Add to the chicken mixture. Cover pan and cook another 10 minutes. If sauce is too dry, add a small amount of orange juice.

Serve over rice or couscous.